I made this tonight for the first time. After reading the comments I decided to poach it for 7 minutes and then roasted it for 35. It was delicious! That said, even though it was not mushy as some have experienced, for our liking I will cut it to 5 minutes poaching next time. The amount of spice was simply perfect and goat chees sauce a perfect match. Saving the poaching liquid for boiling pasta or will freeze it in for next time as suggested in the comments.

I made this as a dry run before serving on Thanksgiving, and I'm glad I did - it came out of the oven looking exactly like the photo - so impressive! But it was completely mushy! Did I over-poach it or is this just the texture it is supposed to have? I really want try again, maybe poaching for only five minutes, or skipping that step altogether...any suggestions?

I prefer it on the firmer side so I don't poach it for very long... Just long enough for some of the flavor to attach (between 5 and 10 minutes). Then I usually baste it a few times while it is in the oven.

This really is a great recipe. The whipped cheese is so salty and a bit tangy, and the cauliflower tasted rich once it is cooked. The whipped cheese mixture goes great in a bowl of tomato soup, if you have leftovers.

I love this recipe as does everyone I have ever made it for. Like others that have commented, I save the broth for another use and I don't often bother with the cheese sauce because the cauliflower is so good on its own. If making ahead I have found it best to go straight from poaching to the oven rather than letting it rest - seems to get soggy if it sits.

I made this recently, I have to agree with others posting that the broth gives the cauliflower a odd flavor that kind of seems off with the cheese dip. It was awkward to eat and couldn't quiet figure out a delicate way to do it that being said we absolutely loved the cheese dip and will definitely make it again, maybe next time with just simple roasted florets

Made this from Bon Appetit and love it... with minor adjustments - surprise surprise. 1) I chop up the cauliflower - less impressive but easier to serve and cook - also allows you to poach it in advance and refrigerate easily, and reduces the liquid to 6 cups, 2 of wine, and reduces the salt and oil/butter. 2) After, I strain the liquid, top it up to 6 cups and refrigerate if making again within a few days, or else freeze. I have frozen this up to 3 times - but add a little bay leaf and crushed chili each time (not more salt or oil, maybe a smidge of butter). 3) Then I used the liquid to make a french onion-style soup (french-style onion soup?): 4 med onions carmelized about 90 min with infusions of liquid (to avoid drying too much) and some balsamic vinegar for color and flavor (the smoked brown sugar I tried wasn't noticeable). Last time, didn't have the usual cheese so grated and mixed some cheddar and parm, on bread under the broiler, sizzled going into the bowls. Would love some suggestions on upping the soup ante. Oh and left the sauce thicker (no oil but a little milk) - so less of a sauce more of a dip, but that is personal taste (also makes the cheese mixture harder coming out of the fridge for leftovers).

Made this a few months ago with some beautiful cheddar cauliflower in my CSA box and it was amazing. I only had two cups of wine, so made up the rest with chicken stock. The leftover broth went into some of the best risotto I've ever made - I may amp up my risotto liquid with extra wine next time. SO GOOD!

I had this when I was at Domenica in NOLA last month. The whole town is crazy about this dish! It is so, so good and completely kitschy in the best possible way. Pleased I can make it at home. Thank you!

Sorry to say but this dish was underwhelming. It looked great when it came out of the oven but as one person commented below, it gave the cauliflower a somewhat odd taste. Fine for a midweek meal for myself and partner, but sadly not wow enough to serve to friends. However I am determined to give this dish another shot and am freezing the broth to reuse - in part because this recipe got so many accolades, but also because the broth wasn't cheap! I may try roasting carrots instead.

Loved this recipe! It is aptly named as a genius recipe for sure: the broth is piquant and tangy, and the texture of my cauliflower (I poached it for 12 minutes) was spot-on; slightly softened but firm and crackly. I "lightened up" the recipe a bit (forgoing the butter, salt albeit a generous sprinkle, and subbing nonfat Greek yogurt for the cream cheese and heavy cream in the whipped goat cheese) and the recipe was still richly delicious. Definitely a crowd-pleaser, and will absolutely make again!

This was incredible! The cauliflower really did take on the flavours from the poaching liquid! Really enjoyed the cheese topping a whole lot. The roasting finished things off beautifully and this was a great addition to our Christmas feast. Would definitely make again for a dinner party.

This is an excellent recipe. The process of cooking the Cauliflower in the wine gives it a great flavor. Replacing the cream and goat cheese sauce with a beer and cheddar sauce seems a fine idea though a white wine and cheese sauce might be more appropriate. The basis of the wine cooked cauliflower is amazing.

Hi Rod, as you can see in the headnote above, credit and a link are given to Bon Appetit version. There are slight clarifications to the text, which is why the most honest credit we can give is "adapted slightly".

Nah, I collect and share recipes and have had several personal recipes placed on web sites without credit. Just like to see credit where due. Incidently, this is a really nice way to prepare cauliflower. The wine and the seasonings give the vegetable a great flavor with our without the feta cream sauce.